our Italian Cooking




HOME PAGE >> Recipes >>

Conversion Calculator !

Anna Maria Suggests
Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
125x125 Folgers
Isabella - Home Decor
logo with tomatoes - $20 Off Purchases $40 Or More!
21765_20% Off All orders over $99 at RedEnvelope

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.

2 oz (50 gr) flour

1 lb (450 gr) bonless chicken breasts, thinly sliced

2-3 tablespoons extra-virgin olive oil

1 oz (30 gr) butter

2 tablespoons Italian parsley leaves

3 tablespoons capers, in salt, rinsed and drained

1 lemon (medium size), juiced

salt and pepper

Chicken Piccata
Piccatine al Limone e Capperi

Place the flour in a shallow dish and add a pinch of salt. Dredge both sides of the chicken breasts in the flour. Shake away the excess flour.

Chop finely together parsley and capers.

Put olive oil and butter in a skillet, and turn heat to medium. When the butter starts foaming, place the chicken slices in the pan. Fry gently on both sides, until lightly browned.

Add the caper and parsley mix.  continue cooking util the chicken breasts are fully cooked but still tender.

Add lemon juice, adjust salt and add pepper. Continue cooking until the chicken breasts are golden, fully cooked but still tender. Do not overcook. Transfer to a warm dish and serve at once.

Second Course >> Chicken Piccata